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Pickled Carrot Salad #2, (copper pennies)

Source of Recipe

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Recipe Link: f6.grp.yahoofs.com/v1/QPMhQdu4514pRsanhQU5rV-9p73ZthTtS0BM2MeDxZf4k-u_DCW5n_MQ0a5quNRHgh_2o14RWmXebtJL8rpqueTdxBhnJMg4/canning.txt

List of Ingredients

Pickled Carrot Salad #2, (copper pennies)

2 Pounds carrots, scrap + thinly sliced
1 Medium finely chopped onion
1 Medium green pepper, cut into thin slivers
1 Can tomato soup
1 Cup sugar
3/4 Cup vinegar
1 Teaspoon Worcestershire sauce
1 Teaspoon mustard
1/2 Teaspoon salt

Place uncooked carrots, onions and peppers in a large,
non-metal bowl.
In another bowl, combine soup, sugar, vinegar,
Worcestershire sauce, mustard and salt. Blend well.
Pour over vegetables. Cover and refrigerate several
hours before serving.
Drain and serve.


Recipe